Ingredients

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1 ½ lbs ground beef

1 medium yellow onion, chopped

3 cloves garlic, minced

1 packet (1 oz) taco seasoning

Salt and black pepper to taste

8 oz cream cheese, softened

½ cup sour cream

2 cups shredded cheddar cheese, divided

1 can (10 oz) diced tomatoes with green chilies (Rotel), undrained

10–12 (6-inch) corn tortillas, cut into strips or small pieces

Optional toppings: shredded lettuce, diced tomatoes, sliced jalapeños, avocado, cilantro, extra sour cream, hot sauce

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until no longer pink. Drain excess grease.

3. Add chopped onion; cook 5-7 minutes until softened. Stir in minced garlic; cook 1 minute until fragrant.

4. Stir in taco seasoning, salt, and pepper; cook 1-2 minutes.

5. Reduce heat to low. Stir in softened cream cheese, sour cream, and undrained Rotel. Mix until smooth and creamy. Remove from heat.

6. Arrange half of tortilla strips in an even layer in the prepared baking dish.

7. Spread half of the meat mixture over tortillas. Sprinkle 1 cup shredded cheddar cheese over meat.

8. Layer remaining tortilla strips, then remaining meat mixture. Top with remaining 1 cup cheese.

9. Bake for 20-25 minutes until cheese is melted and bubbly. Optional: broil 1-2 minutes for browned top.

10. Let rest 5-10 minutes before serving. Enjoy with desired toppings.

Notes

Pro Tips: Drain beef thoroughly to prevent watery casserole. Soften cream cheese to room temperature for smooth incorporation. For a spicier kick, use hot Rotel or add cayenne. Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months. Reheat in oven at 350°F for 15-20 minutes or microwave individual portions. For vegetarian version, substitute 2 cans drained and rinsed black beans. Dairy-free alternatives for cream cheese, sour cream, and cheese work well.

Author: Charlotte Johnson
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: Mexican-American
Diet: omnivore

Nutrition

Serving Size: 1 serving (approx. 1/8 of casserole)
Calories: 520 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 33 g
Saturated Fat: 17 g
Unsaturated Fat: 12 g
Trans Fat: 1 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 115 mg